Vegan Bún Bò Huế

Vegan Bún Bò Huế

Incredibly flavorful Vietnamese noodle soup that comes with homemade satay, fried tofu, sautéed mushrooms, and vegan beef. One of my favorites!

  • Author: Full of Plants
  • Yield: 5 1x



  • 12 cups (3 liters) water
  • 1 ear corn
  • 1 medium carrot
  • 1 medium daikon radish
  • 1 pear
  • 1 small leak
  • 2 tsp sea salt
  • 1 tbsp (around 18g) rock sugar
  • 1 tsp mushroom seasonning (optional)
  • 2 tbsp freshly chopped cilantro (or sawtooth coriander)


  • 3 tbsp oil
  • 1 tbsp annatto oil* (optional, gives the broth an orange color)
  • 2 lemongrass stalk, finely minced
  • 2 small chilis, finely chopped
  • 1 clove of garlic, minced
  • 1 shallot, minced
  • 1 tsp ground chili
  • 1/2 tsp sugar
  • 1/4 tsp salt

The Rest

  • 2 blocks (400g) of fried tofu, cut into 1/2-inch slices
  • 56 mushrooms
  • 10 pieces of vegan beef (textured vegetable protein), optional
  • 1 packet of rice noodles
  • 2 cups mung bean sprouts
  • 1 onion, thinly sliced
  • fresh herbs for serving: Thai basil, cilantro,



  1. Peel and cut the carrot, radish, pear, and leak into 1-inch slices. Cut the corn into 1-inch slices as well. Add all the vegetables to a large pot and fill with 3 liters of water. Add the salt and sugar.
  2. Bring to a boil over medium heat, then lower the heat and let simmer covered for about 1h30.
  3. Discard the vegetables. Stir in the mushroom seasonning powder and chopped cilantro. Taste and adjust salt and sugar to your liking. Keep it on low heat while you prepare the rest.


  1. While the broth is cooking, prepare the satay. Heat the oils in a saucepan over medium heat.
  2. Once hot, add the minced lemongrass, chili, garlic, and shallot. Fry for about 2 minutes, or until fragrant. Add the ground chili, sugar, and salt, and stir to combine. Cook for another 1 minute.
  3. Remove from heat and set aside.

The Rest

  1. If using, soak the vegan beef in water for at least 25 minutes. Then drain and squeeze to press out excess water. Transfer to a small mixing bowl and season with about 1/4 tsp salt, 1/2 tsp sugar, and a pinch of ground black pepper. Stir to coat.
  2. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the mushrooms, vegan beef, and tofu, and sautée for 3-5 minutes, or until slightly golden.
  3. Add about 1 tsp of satay and stir to combine. Cook for another minute before removing from heat. Set aside.
  4. Cook the rice noodles according to the package instructions. Drain the noodles and divide into serving bowls. Top with tofu, mushrooms, vegan beef, mung bean sprouts, sliced onion, and about 2 tsp of satay (or more depending on how spicy you like it). Pour the hot broth over everything and give it a quick stir to dissolve the satay. Enjoy immediately!


*You can make annatto oil by heating 1/2 cup of neutral oil in a saucepan. Once hot, add 2 tbsp of Annatto seeds, and fry for about 2 minutes. Once the oil is red, remove from heat, let cool a bit and discard the seeds.

No nutritional information for this recipe as it is very hard to calculate.